Cod And Potato Cakes

• 1 1/4 cups whole wheat bread crumbs, fine and divided
• 1 cup egg, liquid eggs
• 2 teaspoons mustard powder
• 1 teaspoon lemon zest
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb cod fish fillet, boneless and cubed
• 1 cup potato, cooked and peeled, fork-mashed
• 2 green onions, finely chopped
• 1 celery rib, finely chopped
• 1/4 cup fresh parsley leaves, finely chopped
• 2 tablespoons canola oil

1. Stir 1/4 cup each of the breadcrumbs and egg together until combined; stir in the mustard powder, lemon zest, garlic, salt and pepper. Pulse the cod in the bowl of a food processor, fitted with a metal blade, until uniformly chopped. Add the cod, potatoes, green onions, celery and parsley to the egg mixture; mix gently until combined.
2. Divide the mixture into 6 equal portions and form into 3/4-inch (2 cm) thick patties. Place the remaining egg and breadcrumbs in separate shallow dishes; dip each patty in the egg and then coat in the breadcrumbs (discard any leftover egg and breadcrumbs).
3. Heat the oil in a large, non-stick skillet and set over MEDIUM-HIGH heat. Place the patties in the skillet and cook for 3 to 4 minutes per side or until golden and fish is cooked.

whole wheat bread crumbs, egg, mustard powder, lemon zest, garlic, salt, pepper, fish fillet, potato, green onions, celery, parsley, canola oil

Taken from www.food.com/recipe/cod-and-potato-cakes-506645 (may not work)